Cornflake Crumbed Chicken with Summer Salad

Steps

1. Cook potatoes Dice potatoes 2cm. Add to a pot with a pinch of salt and cover with hot tap water. Cook on high, covered for 20-25 minutes, until tender. Drain and leave to cool a little.
2. Prep veggies Grate courgettes 2cm and remove kernels from corn cobs.
3. Prep chicken Pat chicken dry, slice into 1cm thick strips and place in a bowl. Sprinkle over flour and a pinch of salt. Toss to coat. In a small bowl, whisk egg. Pour egg over chicken, mix well, making sure all chicken is coated. Mix cornflake and breadcrumbs in a bowl, add chicken, shaking off excess egg as you go. Toss to coat and set aside.
4. Cook chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken in batches, for 3-5 minutes, each side until golden and cooked through. Set aside, uncovered to rest. Reduce heat if cornflakes start to burn.
5. Finish salad Add corn and courgette to a bowl along with potatoes, mustard, sour cream and a drizzle of vinegar. Gently toss to combine and season to taste. Keep salad plain for fussier foodies.
6. Serve salad and chicken with tomato chutney.